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volume 30 issue 2 (june 2007) : 108-112

EFFECT OF PROCESSING ON THE ANTINUTRITIONAL AND ANTIMICROBIAL ACTIVITY OF SICKLESENNA SEEDS (CASSIA TORA L.)

P
P. Haritha
K
K. Uma Maheswari
1Department of Foods and Nutrition, Post Graduate and Research Centre, Acharya N. G. Ranga Agricultural University, Rajendranagar, Hyderabad - 500 030, India.

  • Submitted|

  • First Online |

  • doi

Cite article:- Haritha P., Maheswari Uma K. (2025). EFFECT OF PROCESSING ON THE ANTINUTRITIONAL AND ANTIMICROBIAL ACTIVITY OF SICKLESENNA SEEDS (CASSIA TORA L.). Legume Research. 30(2): 108-112. doi: .

ABSTRACT

The present study has been undertaken to assess the effect of different processing methods on the antinutritional factors viz. oxalic acid, phytate phosphorous and tannin content and antimicrobial activity of Cassia tara seeds in order to assess the feasibility of utilizing the weed seeds as a rich food source of protein. The results indicted that oxalic acid content was significantly reduced in all processing methods viz., 18 hrs soaked, 24 hrs soaked, germinated, roasted, pressure cooked, and microwave cooked. Except in 12 hrs soaked and boiled seeds, significant reduction was observed in tannin content in all the processing methods studied. The content of phytate phosphorous was also significantly reduced except in seeds soaked for 12 hrs and 18 hrs. Anti bacterial activity was not observed in Cassia tara raw seed extract or in extracts from different processing methods at the concentrations of 5%, 7.5%, and 10% against Staphylococcus aureus, Proteus vulgaris and Escherichia coli.

KEYWORDS

    REFERENCES

    1. Baker CJ L (1952) Analyst 77:340.
    2. Carolynd Berdancer (2001) Hand book of nutrition and. food. CRS Press.
    3. Essien E Band Akaninwor, J 0 (2000) Global J. Pure and Applied Sci. 6. 181-186.
    4. Gow-chin Yen and Da-Yaun Chung (1999) J. Agri. Food Chj:1m. 47: 1326-32.
    5. Hatano T, (1999) Chemical Pharmaceutical Bulle. 471121-1127.
    6. Katoch, B. S. and Bhowmik, KBD (1983) Indian Vet J. 60: 390-395. 112 LEGUME RESEARCH
    7. Mac-Inegite (1995) Indian J. Nutrition and Dietetics 32: 254-257.
    8. Marwaha C. L. (1991) Indian Vet. J. 68:387-390.
    9. Patel B. M. (1971) Indian J. Nutr. Dietetics 8.: 81-84.
    10. Price ML (1978) J. Agri. Food Chern. 26: 1214-1218.
    11. Snedecor G Wand Cochran WG (1994) Statistical Methods 8th edition, Affiliated East-West Press, New Delhi.
    12. Sui-Ming Wong (1989) Phytochernisby 28: 211-214.
    13. The Wealth of India, Raw Materials (1950) Council of Scientific and Industrial Research, New Delhi 2 : 98
    14. The Wealth of India Raw Materials (1992) Council of Scientific Industrial Research 3: Ca-Ci.
    15. Tsutomu Hatano (1999) Phenolic constituents of Cassia tora seeds and antibacterial effect of some naphthalenes and anthraquinones on methicillin-resistunt Staphylococcus aureus. Chemical Pharmaceutical Bl,/l1. 47:1121-1127
    16. Vijayakurnari K(1998) Food Cbern 63: 259-264
    17. Vishnu Bhat, Aand Pattabirarnan, T N (1985) J. Food Sci. andTechnolo,22:277-281.
    18. Wheeler, ELand Ferrel, RC (1971) Cereal Chern 48: 312.
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      volume 30 issue 2 (june 2007) : 108-112

      EFFECT OF PROCESSING ON THE ANTINUTRITIONAL AND ANTIMICROBIAL ACTIVITY OF SICKLESENNA SEEDS (CASSIA TORA L.)

      P
      P. Haritha
      K
      K. Uma Maheswari
      1Department of Foods and Nutrition, Post Graduate and Research Centre, Acharya N. G. Ranga Agricultural University, Rajendranagar, Hyderabad - 500 030, India.

      • Submitted|

      • First Online |

      • doi

      Cite article:- Haritha P., Maheswari Uma K. (2025). EFFECT OF PROCESSING ON THE ANTINUTRITIONAL AND ANTIMICROBIAL ACTIVITY OF SICKLESENNA SEEDS (CASSIA TORA L.). Legume Research. 30(2): 108-112. doi: .

      ABSTRACT

      The present study has been undertaken to assess the effect of different processing methods on the antinutritional factors viz. oxalic acid, phytate phosphorous and tannin content and antimicrobial activity of Cassia tara seeds in order to assess the feasibility of utilizing the weed seeds as a rich food source of protein. The results indicted that oxalic acid content was significantly reduced in all processing methods viz., 18 hrs soaked, 24 hrs soaked, germinated, roasted, pressure cooked, and microwave cooked. Except in 12 hrs soaked and boiled seeds, significant reduction was observed in tannin content in all the processing methods studied. The content of phytate phosphorous was also significantly reduced except in seeds soaked for 12 hrs and 18 hrs. Anti bacterial activity was not observed in Cassia tara raw seed extract or in extracts from different processing methods at the concentrations of 5%, 7.5%, and 10% against Staphylococcus aureus, Proteus vulgaris and Escherichia coli.

      KEYWORDS

        REFERENCES

        1. Baker CJ L (1952) Analyst 77:340.
        2. Carolynd Berdancer (2001) Hand book of nutrition and. food. CRS Press.
        3. Essien E Band Akaninwor, J 0 (2000) Global J. Pure and Applied Sci. 6. 181-186.
        4. Gow-chin Yen and Da-Yaun Chung (1999) J. Agri. Food Chj:1m. 47: 1326-32.
        5. Hatano T, (1999) Chemical Pharmaceutical Bulle. 471121-1127.
        6. Katoch, B. S. and Bhowmik, KBD (1983) Indian Vet J. 60: 390-395. 112 LEGUME RESEARCH
        7. Mac-Inegite (1995) Indian J. Nutrition and Dietetics 32: 254-257.
        8. Marwaha C. L. (1991) Indian Vet. J. 68:387-390.
        9. Patel B. M. (1971) Indian J. Nutr. Dietetics 8.: 81-84.
        10. Price ML (1978) J. Agri. Food Chern. 26: 1214-1218.
        11. Snedecor G Wand Cochran WG (1994) Statistical Methods 8th edition, Affiliated East-West Press, New Delhi.
        12. Sui-Ming Wong (1989) Phytochernisby 28: 211-214.
        13. The Wealth of India, Raw Materials (1950) Council of Scientific and Industrial Research, New Delhi 2 : 98
        14. The Wealth of India Raw Materials (1992) Council of Scientific Industrial Research 3: Ca-Ci.
        15. Tsutomu Hatano (1999) Phenolic constituents of Cassia tora seeds and antibacterial effect of some naphthalenes and anthraquinones on methicillin-resistunt Staphylococcus aureus. Chemical Pharmaceutical Bl,/l1. 47:1121-1127
        16. Vijayakurnari K(1998) Food Cbern 63: 259-264
        17. Vishnu Bhat, Aand Pattabirarnan, T N (1985) J. Food Sci. andTechnolo,22:277-281.
        18. Wheeler, ELand Ferrel, RC (1971) Cereal Chern 48: 312.
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